Imen Ina Garten New York Cheesecake is a tall, dense, and impossibly creamy dessert baked low and slow with a two-temperature method that keeps the filling silky from edge to center. The buttery graham cracker crust holds everything together, and the overnight chill sets the texture into something you would swear came from a bakery in Manhattan.
Ina originally published this cheesecake base as part of her Raspberry Cheesecake in Barefoot Contessa Family Style (2002), where she tops the finished cake with fresh berries tossed in warm currant jelly. This version skips the fruit topping and lets the filling stand on its own, because the cream cheese, lemon zest, and sour cream create a flavor that does not need anything extra.
She starts the cake at 450 degrees for just fifteen minutes to set the outside, then drops the oven to 225 for over an hour so the center cooks gently without cracking. That slow finish followed by a rest inside the open oven is what gives every slice its smooth, velvety cut from top to bottom.
Ina Garten New York Cheesecake
Description
A rich, crack-free cheesecake baked with a two-temperature method in a 9-inch springform pan, using five whole eggs, two extra yolks, and a quarter cup of sour cream for density and tang.
Ingredients
For the crust:
For the filling:
Instructions
- Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, sugar, and melted butter until moistened. Pour into a 9-inch springform pan and press the crumbs into the bottom and about 1 inch up the sides with your hands. Bake for 8 minutes, then cool to room temperature.
- Raise the oven temperature to 450 degrees F. Cream the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium and add the eggs and egg yolks, 2 at a time, mixing well after each addition. Scrape down the bowl and beater as needed.
- With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour the filling into the cooled crust.
- Bake at 450 degrees F for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. The center will not be completely set.
- Turn the oven off and open the door wide. Let the cake sit in the oven with the door open for 30 minutes. Remove and allow it to cool at room temperature for 2 to 3 hours until completely cooled.
- Wrap the pan and refrigerate overnight. To serve, run a hot knife around the outside of the cake and carefully remove the springform ring. Leave the cake on the bottom of the pan for serving.
FAQs
Why does Ina bake the cheesecake at two different temperatures?
The initial blast at 450 degrees F sets the outside edge quickly and gives the top a light golden color. Dropping to 225 degrees F lets the center cook gently without puffing up, cracking, or drying out at the edges. That slow, low heat is the reason the filling stays dense and creamy all the way through.
Why is it important to use room temperature ingredients?
Cold cream cheese creates lumps in the batter that no amount of mixing can smooth out. Room temperature eggs also incorporate more evenly and produce a silkier filling with fewer air pockets. Ina applies this same care to her Vanilla Cream Cheese Pound Cake, where softened cream cheese is the key to a smooth, dense crumb.
What does the sour cream do in the filling?
Sour cream adds a subtle tang that keeps the cheesecake from tasting flat or overly sweet. It also contributes extra fat, which makes the texture even more velvety once the cake is fully chilled. A quarter cup is enough to balance the sweetness of the sugar without making the filling taste sour.
Why does Ina leave the cheesecake in the oven with the door open?
A sudden temperature change causes the filling to contract too fast, which pulls the surface apart and creates deep cracks. Cooling the cake gradually in the residual heat of the open oven lets it shrink slowly and evenly. That thirty-minute rest is the single most important step for a smooth, crack-free top.
Can I skip the overnight chill?
The overnight rest is not optional if you want clean slices, because the filling needs at least twelve hours to set firmly enough to hold its shape. A freshly cooled cheesecake will still taste good, but it will be soft and difficult to cut neatly. Ina uses the same overnight approach in her Tiramisu, where chilling transforms the texture entirely.
How should I store leftover cheesecake?
Cover the cut surface tightly with plastic wrap and refrigerate for up to five days. For longer storage, wrap individual slices in plastic and then foil before freezing for up to two months. Thaw frozen slices overnight in the refrigerator and serve cold, because this cake tastes best straight from the fridge.
